Dry White/Sparkling 4021

The Wyeast 4028 Dry White/Sparkling wine yeast comes from the species Saccharomyces bayanus. It is a low foaming strain that does excellently during barrel fermentation, and it has good flocculating characteristics. It ferments crisp and dry, making it ideal for base wines in making sparkling wine.

It is used in many white wine fermentations and also some red wines, but can also be used for secondary fermentation of barleywine.

Flocculation: Medium

Optimal Temperature Range: 55-75 F

ABV: 17

Residual Sugar: 0.0-0.25%

Rate of Fermentation: Fast

Foam Production: Very Low

Volatile Acid Production: Medium

Sulfur dioxide (SO2) Production: Low

Hydrogen sulfide (H2S) Production: Low

Great for these Styles:

• Chardonnay
  
• Sparkling Wine
• Cabernet Franc
• Carignane
• Pinotage
• Melon (Muscadet)
• Muscat Blanc
• Pinot Gris
• Semillon
• Seyval Blanc
• Trebbiano/Ugni Blanc
• Soave Type Blends
• Asti Type Sparkling Wines
• Cava Type Sparkling Wines
• Brandy
• Cognac/Armagnac
• Eau de Vie
• Grappa/Marc/Bagaceira
• Vodka
• Rum
• Scotch
• Whiskey
• Traditional Perry
• French Cider
• Dry Mead